Using my favourite fruits of the season I’ve come up with my new favourite way to start the day, this Stone Fruit Breakfast Crumble!
Making fruit crumbles and fruit crisps are always on my dessert menu in the summer.
So, with a combination peaches and plums plus a simple topping including oats, nuts & cinnamon, you can eat this crumble for BREAKFAST!
Yes that’s right, this fruit crumble is for breakfast or brunch! All of the stone fruits are in season right now, including plums and peaches.
So, the fruit really stands out because it’s first sautéed, then baked, letting the natural, sweet juices come out.
Topped with a delicious mixture of oats, walnuts, cinnamon and coconut, you will be going back for a second bowl!
Stone Fruit Breakfast Crumble
This Stone Fruit Breakfast Crumble recipe is a simple and seasonal dish. Peaches and plums are topped with an oat, cinnamon and walnut mixture for a delicious breakfast or even dessert!
- 1 tbsp unsalted butter or coconut oil
- 2 large peaches, sliced
- 2 red plums, sliced
- 1 tbsp maple syrup
- 1 1/4 cup rolled oats
- 1/3 cup chopped walnuts
- 1/2 tsp cinnamon
- 1/4 cup unsweeteed shredded coconut
- 1 tbsp melted unsalted butter or coconut oil
- 1 tbsp maple syrup
- 1/4 tsp sea salt
Pre-heat the oven to 350F.
Mix all of the oat topping ingredients together and set aside.
In an oven-safe skillet melt 1 tbsp of unsalted butter or coconut oil over medium heat.
Once melted, add the sliced fruit and cook for 5-7 minutes until fruit has softened slightly.
Remove the pan from the heat and stir in 1 tbsp maple syrup. *See note below if not using an oven-safe skilled*
Pour the oat topping onto the fruit and spread almost to the edge of the pan. Put the pan in the oven and bake for 15-20 minutes, until the topping is just starting to brown and fruit mixture is bubbling.
If you don't have an oven-safe skillet, cook the fruit in a frying pan and then transfer to a baking dish before following the rest of the recipe.
Pretty sure I’ll be making this Stone Fruit Breakfast Crumble each weekend until the summer fruit season is done. But, you could use also use 4 cups of berries instead of the stone fruit if that’s more your style.
You can also make this recipe ahead of time and store in the fridge for 2-3 days. Then just warm up a portion in the oven, covered, at 325F for about 10-15 minutes.
Topping this Stone Fruit Breakfast Crumble with yogurt is delicious too! Or, make this into a dessert by adding ice cream.
Breakfast just got pretty awesome!
Until the next cooking adventure,